Save A creamy, protein-packed ice cream featuring whipped cottage cheese and bursts of edible chocolate chip cookie dough, perfect for a guilt-free frozen treat.
I first made this cottage cheese ice cream on a hot summer weekend when craving a frozen treat that wouldn&t weigh me down. The sweet cookie dough bits made every scoop feel like a special occasion, and I loved that it was so much easier to whip up than traditional ice cream.
Ingredients
- Ice Cream Base: 2 cups (450 g) full-fat cottage cheese, 1/3 cup (80 ml) pure maple syrup or honey, 1 tsp vanilla extract, 1/2 cup (120 ml) heavy cream (optional, for extra creaminess), pinch of salt
- Edible Cookie Dough: 1/2 cup (65 g) all-purpose flour, heat-treated, 2 tbsp (30 g) unsalted butter, softened, 2 tbsp (25 g) light brown sugar, 1 tbsp (15 g) granulated sugar, 1 tbsp (15 ml) milk, 1/2 tsp vanilla extract, pinch of salt, 1/4 cup (40 g) mini chocolate chips
Instructions
- Make the Edible Cookie Dough:
- Cream together softened butter, brown sugar, and granulated sugar in a small bowl. Mix in milk, vanilla, and salt. Add heat-treated flour and stir until combined. Fold in the mini chocolate chips and roll dough into small marble-sized balls. Refrigerate the dough balls.
- Make the Ice Cream Base:
- In a food processor or high-speed blender, blend cottage cheese, maple syrup (or honey), vanilla extract, heavy cream (if using), and a pinch of salt until completely smooth and creamy.
- Combine:
- Gently fold cookie dough balls into the blended cottage cheese mixture.
- Freeze:
- Pour mixture into a freezer-safe container, cover, and freeze for at least 4 hours, or until firm.
- Serve:
- Let sit at room temperature for 10 minutes before scooping for easier serving.
Save When I shared a batch with my family after dinner, everyone asked for seconds and was amazed that it was made with cottage cheese. Even my picky eater loved the chocolate chip dough and creamy texture.
Required Tools
You&ll need a food processor or blender to whip the base, plus mixing bowls, a freezer-safe container, and a small scoop or spoon for forming the cookie dough balls.
Allergen Information
This dessert contains dairy (cottage cheese, butter, cream, milk), gluten (wheat flour), and may contain soy (in chocolate chips). Always verify labels if food sensitivities are a concern.
Nutritional Information
Each serving has approximately: 240 calories, 11 g total fat, 23 g carbohydrates, and 11 g protein.
Save This cottage cheese ice cream is easy enough for a weeknight and decadent enough to impress guests. Enjoy every scoop knowing it&s both creamy and nourishing!
Kitchen Help
- → Can I use low-fat cottage cheese?
Yes, but full-fat provides a creamier texture. Low-fat will be less rich but still tasty and packed with protein.
- → Is heat-treating flour necessary for cookie dough?
Absolutely. Heating flour kills bacteria and makes the dough safe to consume raw in frozen treats.
- → Can I substitute honey for maple syrup?
Yes, both provide sweetness and moisture. Use your preferred liquid sweetener for best flavor.
- → What if I skip the heavy cream?
The frozen treat will still be creamy but slightly less rich. The cottage cheese base alone delivers a satisfying texture.
- → How do I make serving easier?
Let the frozen confection rest at room temperature for 10 minutes; this makes scooping much simpler.
- → Can I add other mix-ins?
Absolutely! Chopped nuts, butterscotch chips, or peanut butter chips offer fun flavor variations.